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A rustic pizza

When Italy's secrets begin to unfold you, it's good to open your eyes and mind.This is what I did when Piero showed me how to do, simple and elegant, the best pizza dough and, in the end, I had under my nose, the best rustic pizza I ever ate.All colors of Sicily has leaded its flavor in that easiest pizza dough seasoned godly with a simple tomato sauce.What could I more to say ? This story is long but the miracles' making is a piece of cake. Try it and you'll tell me how you find it to be.

-Proof the yeast with a bit of warm water. Slowly add cold water, then flour, salt and mix all. Dribble in that olive oil. It could/should be a bit sticky at the end. Bench it. Knead the dough. Bowl it. Cover it with cling wrap. Let it rest for not more than 50 minutes.Then, massage the dough on a very well floured board. Get it into a ball. Divide it into two parts. Cuddle them and then wrap them in cling wrap. Then, let'em in the fridge overnight.- Simmer(but not smoke) onions, garlic, anchovies in 2 tablespoons hot olive oil. Easly add the tomatoes.Season with salt and pepper on your own taste.Keep all simmering and let it be as a sauce in the end-Hold/refrigerate it until ready to use.*Roll out the dough into round discs. Stretch the dough out. Shape the discs. Brush the outer edges with a bit of olive oil.Now, spread the sauce in a spiral shape over the discs (starting from the center) and then apply mozzarela. Slip that disc of dough upon the stone of your oven. Shut the oven door.Meanwhile you are watching and waiting, let it snow some basil leaves over the pizzas from the oven . After about five minutes of intense heat, the pizza is finished. And you too !Again a flourish of basil all over and... your pizzas is done.

Notes : when I did my pizzas, I used some smoked sprats instead the anchovies. I can assure you, the taste of your final product is unique.Memories from blog: Pretzel